Slow Simmered Venison with Stewed Tomatos
2 lb. Venison steak cut thin
1 can mushrooms
1 qt. stewed tomatoes (see Special Stewed Tomato Recipe)
Dip venison steaks in flour seasoned with salt and pepper.
Place in a heavy skillet with enough oil or butter-flavored Crisco to brown on both sides.
Add 1 quart of stewed tomatoes and can of mushrooms.
Turn low and slowly simmer until venison is tender (1/2 to 1 hour).
Stir often.
Serve over rice and enjoy!
Print This PostTags: Simmered, Tomatos, Venison
